Dr. Morgan Winton, ND
I made a delicious dinner last night that my husband said reminded him of something he's ordered at a Toronto restaurant called Fresh - what a compliment! The base of the recipe was buckwheat noodles, which despite their name are gluten free. I don't have a gluten sensitivity and do not have celiac disease, but I do believe that it's important to vary the grains that we eat because each grain has different amounts of vitamins & minerals that our body needs. When I buy crackers they tend to be rye based, I eat quinoa and farro and brown rice and barley as side dishes, and last night I made asian buckwheat noodles. This recipe was adapted from Bobby Flay's Buckwheat Noodle Recipe.
1/4 cup plus 2 tablespoons rice vinegar
2 tablespoons peeled and finely grated fresh ginger
1 tablespoon honey
2 tablespoons tamari
2 teaspoons toasted sesame oil
1/4 cup canola oil
12 ounces buckwheat noodles, cooked according to package directions, rinsed under cold water and drained
1/4 English cucumber, peeled and grated on a box grater
3 green onions, thinly sliced
1 bunch of broccoli, cut and blanched
In a mason jar put the oil, vinegar, ginger, honey, tamari, sesame oil, and shake until combined. Toss with cooked noodles and vegetable (if you don't like the veggies in the recipe, any ones would work just fine!) and serve topped with the protein of your choice (e.g. edamame, salmon, chicken, tofu, etc.) and sirrachi if desired.